*I came up with this recipe by playing with the California Vegetable Soup recipe. I added chicken and changed the stir fry blend, used milder Mexican tomatoes and added edamame for extra protein. It's very good... I used a snap pea, onion, carrot, mushroom stir fry blend when I made this the first time. It's really satisfying. I hope you try it. I ran this through the recipe builder on WW.com, so the points are accurate. Colette
This soup is delicious served with corn bread muffins and a light fruit dessert. If you like it spicy, use Ro-tel tomatoes instead of the Mexican Recipe Stewed Tomatoes. Choose whatever combo of stir fry veggies you like and change them for a different taste!
Ingredients
4 cup fat-free chicken broth 2 cups water 3 breast uncooked boneless, skinless chicken breast 3 cup frozen stir-fry vegetables without sauce 2 cup green soybeans 1 tsp garlic powder 1/4 cup teriyaki sauce 4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product 1 Tbsp olive oil 10 oz Del Monte Mexican Recipe Stewed Tomatoes
Instructions
Cut chicken into 1" cubes. In a large soup pot, saute chicken in oil until it is no longer pink. Add all remaining ingredients except for Velveeta. Bring to a boil. Reduce heat and simmer for 1 hour. Add cubed Velveeta and stir until cheese is melted.
Serve hot.
-- Edited by Colette at 13:52, 2006-03-14
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
I used a snap pea, onion, carrot, mushroom stir fry blend when I made this the first time. It's really satisfying. I hope you try it. I ran this through the recipe builder on WW.com, so the points are accurate. Colette 
